There’s something incredibly comforting about a One Pot Chicken Broccoli Rice Casserole. Whether it's the creamy texture, the cheesy bliss, or just knowing dinner is cooked in a single dish, this recipe ticks all the boxes for a busy weeknight meal. Last Tuesday, my youngest, Lily, helped toss the broccoli and couldn't stop giggling when she stole a piece of cheese. Moments like these make cooking so much more fun.
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If you’re hoping to add another reliable recipe to your weekly rotation, check out my beloved gluten-free lemon crinkle cookies.
Why you’ll love this recipe
This dish is an absolute lifesaver on hectic nights. It’s not only quick to prepare, but being one pot, it minimizes cleanup. Plus, the flavorful combination of chicken, broccoli, and rice, enhanced by a creamy, cheesy sauce, makes for a satisfying meal that both kids and adults adore.
Ingredients
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
- 1 ½ cups long-grain white rice, uncooked and rinsed
- 2 ½ cups low-sodium chicken broth
- Salt and pepper, to taste
- 4 cups fresh broccoli florets, uncooked and tightly packed
- 1 (10 oz.) can cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 2 cups cheddar cheese, shredded and divided
Step-by-step instructions
- Over medium-high heat in a large skillet, melt 1 tablespoon butter and sear the chicken until cooked, about 5 minutes. Remove to a plate and set aside.
- In the same skillet, melt the remaining butter and add olive oil. Sauté onions until soft, about 2 minutes. Toss in garlic and sauté for another 30 seconds.
- Add uncooked rice and stir to coat in the butter and oil. Pour in chicken broth and season with pepper. Stir to mix and bring to a boil.
- Reduce heat to low, cover and simmer for 15 minutes.
- Add the broccoli, cover and cook for another 5 minutes to let it steam.
- Remove the pot from heat and let the rice rest with the lid on for 5-10 minutes.
- Remove the lid and stir to mix the broccoli evenly with the rice.
- Add cooked chicken including plate juices, cream of chicken soup, milk, sour cream and 1 cup of cheddar cheese and stir to combine. Taste and adjust seasonings as needed.
- Top with the remaining cheddar cheese. Cover and bake at 350°F for 15 minutes.
- [Optional] Uncover and bake for another 10 minutes or broil to get a browned cheesy top.
- Dish and serve warm.
Recipe tips & variations
- For an herbed twist, add a little thyme or rosemary when adding the broth.
- Swap the chicken for turkey if you have leftovers from another meal.
- Want more veggies? Add diced bell peppers or carrots during the sauté stage.
Storage & reheating
Allow the casserole to cool before transferring to an airtight container. It keeps well in the fridge for up to 3 days. Reheat in the oven at 350°F until warm, or microwave in shorter increments to prevent the cheese from becoming rubbery.
FAQs
-
Can I use brown rice instead of white rice in this chicken broccoli casserole?
Definitely! Just note that brown rice may require a longer cooking time and a bit more broth. -
How can I make the casserole creamier without adding extra cheese?
Consider adding a splash of cream or whisking in more sour cream. -
Can I use frozen broccoli instead of fresh for this recipe?
Yes, just thaw and drain it well before adding. -
Is this chicken broccoli rice casserole freezer-friendly for meal prep?
Absolutely! Store portions in airtight containers and freeze for up to 3 months.
Recipes you may like
Feeling inspired? Try out my creamy mango banana smoothie for a fresh morning boost, and if you’re aiming for something green, the pineapple green smoothie is a must!
Print
One Pot Chicken Broccoli Rice Casserole
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting one pot chicken broccoli rice casserole that is creamy, cheesy, and perfect for busy weeknights.
Ingredients
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
- 1 ½ cups long-grain white rice, uncooked and rinsed
- 2 ½ cups low-sodium chicken broth
- Salt and pepper, to taste
- 4 cups fresh broccoli florets, uncooked and tightly packed
- 1 (10 oz.) can cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 2 cups cheddar cheese, shredded and divided
Instructions
- Over medium-high heat in a large skillet, melt 1 tablespoon butter and sear the chicken until cooked, about 5 minutes. Remove to a plate and set aside.
- In the same skillet, melt the remaining butter and add olive oil. Sauté onions until soft, about 2 minutes. Toss in garlic and sauté for another 30 seconds.
- Add uncooked rice and stir to coat in the butter and oil. Pour in chicken broth and season with pepper. Stir to mix and bring to a boil.
- Reduce heat to low, cover and simmer for 15 minutes.
- Add the broccoli, cover and cook for another 5 minutes to let it steam.
- Remove the pot from heat and let the rice rest with the lid on for 5-10 minutes.
- Remove the lid and stir to mix the broccoli evenly with the rice.
- Add cooked chicken including plate juices, cream of chicken soup, milk, sour cream and 1 cup of cheddar cheese and stir to combine. Taste and adjust seasonings as needed.
- Top with the remaining cheddar cheese. Cover and bake at 350°F for 15 minutes.
- [Optional] Uncover and bake for another 10 minutes or broil to get a browned cheesy top.
- Dish and serve warm.
Notes
- For an herbed twist, add a little thyme or rosemary when adding the broth.
- Swap the chicken for turkey if you have leftovers from another meal.
- Want more veggies? Add diced bell peppers or carrots during the sauté stage.
- Allow the casserole to cool before transferring to an airtight container. It keeps well in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warm, or microwave in shorter increments to prevent the cheese from becoming rubbery.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg
